Colombian
Mute santandereano
A hearty Santander soup of peeled corn, chickpeas, beef, pork, tripe, yuca, potato and squash simmered until thick and comforting. It is finished with hogao and cilantro, just as it is served in the mountains of northeastern Colombia.
Watch it madeLa Ardilla Esa · 1:12
Ingredients
- Dried peeled corn for mute or hominy, soaked overnight1/2 cup
- Dried chickpeas, soaked overnight1/4 cup
- Clean beef tripe, parboiled and cut into small pieces150g
- Beef short rib or bone-in stewing beef300g
- Pork rib, cut into pieces200g
- Water7 cups
- White onion, finely chopped1/2 small
- Scallions, finely chopped2
- Ripe tomato, grated or finely chopped1 medium
- Garlic cloves, minced2
- Rendered pork fat or vegetable oil1 tbsp
- Ground cumin1/2 tsp
- Achiote or color1/4 tsp
- Yuca, peeled and cut into chunks150g
- Yellow potato, peeled and diced150g
- Ahuyama or calabaza squash, peeled and diced1 cup
- Green cabbage, thinly sliced1 cup
- Cilantro, chopped2 tbsp
- Saltto taste
- Black pepperto taste
- Lime wedges, for serving2
Method
- Drain the soaked peeled corn and chickpeas, then rinse them well.
- Place the corn, chickpeas, tripe, beef, pork rib and water in a heavy pot and bring to a boil.
- Skim off the foam, lower the heat, cover partially and simmer for about 2 hours, until the grains are tender and the meats begin to soften.
- While the soup simmers, make the hogao by heating the pork fat or oil in a small pan over medium heat.
- Add the white onion and scallions and cook for 4 minutes, until soft.
- Stir in the tomato, garlic, cumin, achiote, salt and pepper, then cook for 8 to 10 minutes until the mixture is thick and fragrant.
- Add the hogao to the soup and stir well.
- Add the yuca, potato and ahuyama, then simmer for 35 to 45 minutes until the vegetables are tender and the broth thickens slightly.
- Add the cabbage and simmer for 10 minutes more.
- Remove the beef and pork bones if desired, shred any large pieces of meat, and return the meat to the pot.
- Adjust the salt and pepper, stir in the cilantro, and let the mute rest off the heat for 5 minutes.
- Serve hot in deep bowls with lime wedges on the side.
Common questions
Can I substitute the dried peeled corn or hominy if I can’t find mute corn?
Yes. Use large hominy, dried maize kernels for pozole, or canned hominy in a pinch. If using canned, add it later since it’s already cooked; the texture will be softer and the broth less starchy.
How long does mute santandereano really take from start to finish?
Plan for about 3 to 4 hours total, including soaking time from the day before. The simmering alone is usually 2.5 to 3 hours, depending on how tough the tripe and meats are.
What are the most common mistakes when making mute santandereano?
The biggest mistakes are not soaking the grains long enough, boiling too hard so the broth turns cloudy and toughens the meat, and adding the vegetables too early so they break apart before the soup is finished.
How should I store leftover mute santandereano and can I freeze it?
Cool it quickly, refrigerate in airtight containers, and eat within 3 to 4 days. It freezes well for up to 2 months, though the yuca and potatoes may soften a bit when reheated.
What should I serve with mute santandereano?
Serve it hot with lime wedges, chopped cilantro, avocado, and arepas or crusty bread. A little ají on the side is common, and many cooks like an extra spoonful of hogao for topping.